Sukiyaki is a meat dish particular to Japan, where thinly sliced beef is stewed in a shallow cast-iron pot with leeks, Welsh onions, grilled tofu, chrysanthemum greens, shirataki, and shiitake mushrooms. It is seasoned to taste with soy sauce and sugar.

The name Shabu-shabu is onomatopeia, which means it is named after the splashing sound of beef being dipped in water

Preparation

Diners submerge paper-thin slices of top quality meat or vegetables in dashi (broth) made with konbu (kelp). Cooked meat and vegetables are usually dipped in ponzu or goma (sesame seed) sauce before eating with a bowl of rice.